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Skinny Crab Quiche

TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing YIELD: 6 servings.
Crabmeat, zucchini, cheddar cheese and green onions flavor this savory crustless quiche. I take this to potlucks, cut into appetizer-size slices. As a diabetic, I know there will be at least one dish there I can eat guilt-free. —Nancy Romero, Clarkston, Washington

Ingredients

  • 1 can (6 ounces) crab
  • 1-1/2 cups shredded reduced-fat cheddar cheese
  • 1/2 cup shredded zucchini
  • 1/3 cup chopped green onions
  • 1-1/2 cups egg substitute
  • 1 can (12 ounces) fat-free evaporated milk
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon salt-free lemon-pepper seasoning
  • Dash paprika

Directions

  • 1. In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.
  • 2. Bake, uncovered, at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts

1 slice: 223 calories, 9g fat (5g saturated fat), 50mg cholesterol, 736mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat-free milk.

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